This Jalapeño Cornbread is golden and crisp on the outside, soft and moist on the inside, and packed with bold flavors. Topped with jalapeño slices, red onion, cherry tomatoes, corn kernels, and melty cheese, it’s just as beautiful as it is delicious.
Inspired by the flavors in my Mexican Street Corn Salad, this recipe brings together sweet, savory, and spicy elements in every bite. It’s perfect as a side for chili, barbecue, or even a simple snack on its own.
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Why You’ll Love This Recipe
Crispy edges, soft center – Thanks to the cast iron skillet, you get the best texture contrast.
Packed with flavor – Sweet corn, spicy jalapeños, tangy red onion, and creamy cheese make every bite exciting.
Gorgeous presentation – The vibrant toppings turn a simple cornbread into a showstopper.
Jalapeno Cornbread Ingredients
Substitutions
Dairy-free – Use plant-based milk and vegan cheese to make it dairy-free.
Flour swap – Use whole white wheat flour instead of all-purpose for a heartier texture.
Cheese options – Swap cheddar for pepper jack, mozzarella, or cotija.
Variations
Bacon & Jalapeño – Add crispy bacon bits to the top for a smoky, savory boost.
Honey Butter Cornbread – Drizzle with honey butter for a touch of sweetness. Or, try hot honey (affiliate link) for extra sweet heat!
Extra Spicy – Add diced serrano peppers or a pinch of cayenne.
Top Tips for the Best Jalapeño Cornbread
Preheat the skillet – A hot skillet ensures crispy edges.
Don’t overmix – Mix until just combined to keep the cornbread tender.
Layer toppings strategically – Press some into the batter and leave some on top for the best look and texture.
Storage & Reheating
Store – Keep leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze – Wrap slices individually and freeze for up to 3 months. Thaw at room temp or warm in the oven.
Reheat – Warm in a 300°F oven for 10 minutes or microwave for 20-30 seconds.
Serving Suggestions
With chili or beef stew for a hearty meal.
As a BBQ side alongside ribs or grilled chicken.
Topped with pulled pork or BBQ chicken nachos for a hearty open-faced sandwich.
With garlic scrambled eggs for a savory breakfast twist
FAQ's
While a cast iron skillet is recommended for its even heat distribution and rustic presentation, you can use a square baking dish as an alternative.
Related Recipes
When you make this Jalapeno Cornbread recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Jalapeño Cornbread: Easy Skillet Recipe
Equipment
- Wooden spoon
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Ingredients
- 2 cups cornmeal
- 1 cup all purpose flour
- 1½ teaspoons salt
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 2½ cups buttermilk
- 2 large eggs
- 6 tablespoons unsalted butter , melted
- 1 cup shredded cheddar-gruyere cheese
- 1 jalapeno , sliced into 9 thin slices, dicing the remaining jalapeno
- ¼ cup thinly sliced red onion
- 1 cup baby heirloom tomatoes , sliced in half
- ⅔ cup fresh corn kernels
Instructions
- Pre-heat oven to 425 degrees.
- Place 1 tablespoon of olive oil in cast iron skillet and place in preheated oven for 10 minutes.
- In a large bowl, whisk together flour, salt, baking powder, and brown sugar. Set aside.
- In a separate bowl, whisk together buttermilk, eggs, and melted butter.
- Pour wet ingredients over dry ingredients and stir until just combined. Add ½ cup of sharp cheddar cheese, diced jalapeno, and ⅓ cup corn.
- Remove skillet from oven and swirl to coat bottom of pan with hot oil. Pour cornbread batter in hot skillet.
- Place skillet in oven and bake for 10 minutes.
- Remove cornbread from oven and top with tomato halves, remaining corn, cheese, and ¼ cup red onion.
- Return cornbread to oven and bake for 20 minutes, until cornbread leaves no wet batter on toothpick when inserted in center of bread and top of cornbread is lightly golden brown.
- Remove from oven and cool on wire rack. Serve warm.
Lauren @ Sew You Think You Can Cook says
So great that you topped this with those tomatoes, too. Corn + tomato = perfect summer combo
Sarah Reid, CNP (@jo_jo_ba) says
Yes please!
Cindys Recipes and Writings says
Yes! This cornbread is perfect for chili!
Renee @ReneesKitchenAdventures says
this is my kind of cornbread! Full of yummy stuff! lol
Monica says
I agree with you on the sugar - cornbread must be sweet but brown sugar? That is genius - I love the depth of flavor brown sugar gives. Then the jalapeños are a must! Love the way you dressed up the cornbread. it looks amazing with those toppings and everything is better in a cast iron skillet!
Cynthia L says
I see this recipe being made often at my house. I can just imagine it with a big bowl of chili!
Carlee says
That looks delicious! And I love how pretty it is too. What a fun way to dress up cornbread!
Beckie Bergeron says
Yum! That looks fabulous! Can't wait to try it!
Liz says
I'm a sucker for a good plain ol' cornbread, but your tall, flavorful and moist version looks incredible! I'd eat a wedge for breakfast!!!